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Consommé À LA Jardinière

A clear consommé filled with turnips, carrots, peas, asparagus, cauliflower, cabbage, and garnished with tarragon and chervil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Tarragon and chervil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 824 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Consommé À LA Jardinière

Ingredients

Directions

Prepare the vegetables

  1. Trim turnips and red carrots into the shape of peas.

  2. Cook them in a little stock until tender.

  3. Cook green peas, asparagus peas, cauliflower sprigs, and cabbage rounds separately.

Finish the consommé

  1. Combine all vegetables and add to the clear soup.

  2. Garnish with tarragon and chervil.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tarragon + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together824 recipes

    Shared aroma: estragole (anise, licorice).

  2. Turnip + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together184 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together286 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Asparagus + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together163 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Turnips
Hold their shape as firm, tender pea-sized pieces that add body to the consommé.
Red carrots
Add sweetness and colour, and are cut to match the pea shapes.
Cauliflower
Adds mild flavour and a tender texture in the finished soup.
Cabbage
Adds a mild, sweet vegetable flavour and soft texture to the clear soup.

The step that matters

Cooking the trimmed turnips and carrots until tender. Turnips and carrots are dense, so they need enough time in liquid to soften fully. Cooked only briefly, they stay hard and tough in the clear soup. Cooking them in a little stock also keeps their flavour in the broth.

Swap the peas

How well each one fits the dish's main ingredients (turnip, carrot, asparagus, cauliflower, cabbage, tarragon, chervil):

  1. Lentilsfits better
  2. Beansfits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against turnip, carrot, asparagus, cauliflower, cabbage, tarragon, chervil. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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